Put the defrosted fruit into a pan with sugar and lemon juice and heat gently to dissolves the sugar. When the mixture starts to simmer add the fresh strawberries and cook for 5 minutes. Remove from the heat and strain through a sieve to separate fruit and juice. Take 2 pieces of Clingfilm, each large enough to wrap a sandwich and line them upon the work surface. Dip a slice of bread into the juice and place in the centre of a piece of Clingfilm. Repeat with the other slice of bread.

Divide the fruit between the juice soaked slices of bread, making sure it covers them completely and flattening it slightly (save any fruit or juice leftover for the sundae). Dip the remaining slices of bread in the juice and place on top to make sandwiches, then wrap them in the Clingfilm. Place them close together on a baking tray, cover with another tray and add weight, such as a bottle of wine or tins, to press them down. Leave in the fridge overnight.

To serve, remove the sandwiches from the fridge and unwrap. Re-trim the edges if necessary, then cut them into triangles.

To make the sundaes chop the strawberries and halve the raspberries and place in a small bowl. Add 1 tbsp of liqueur and stir to mix through, and then divide between 8 small dessert glasses. Whip the double cream in a bowl and stir through lemon curd to taste, place in a piping bag with a piping nozzle. Top with 1-2 very small balls of strawberry ice cream. Pipe a little lemon cream in and drizzle over leftover fruit and sauce. Pipe a larger swirl on the top and finish with a little sprinkle of dried strawberries / dust and /or crushed biscuits and serve with the summer pudding sandwiches.

To get ahead: The summer pudding sandwiches can be made up to a day ahead and stored in the fridge. Have the cream & lemon curd whipped and in a piping bag up to 12 hours ahead, the fresh fruit can also be prepared up to 12 hour ahead.

To freeze: The ice cream can be frozen up to 1 month ahead.

Strawberry Ice cream (for your information)

Ingredients

250g / 8oz fresh strawberries

Juice of 1 lemon

250g / 8oz caster sugar

3-4 large egg whites (100ml or 100g)

Pinch of cream of tartar

300ml / ½ pint double cream, whipped

Method

Puree the strawberries with the lemon juice. Push the puree through a sieve to remove seeds. Place the sugar and 200ml water in a saucepan, then heat slowly, stirring to dissolve the sugar. Boil fiercely for 5 minutes until it thicken and the last drops off a spoon dipped into it to form a thread. If using a sugar thermometer it will read 107C

Meanwhile using an electric whisk beat the egg whites with the cream of tartar until stiff. Still whisking gradually pour in the hot syrup in a thin stream and continue to whisk until the mixture is cool, glossy and stiff. Fold in the strawberry puree and whipped cream and freeze overnight. This ice cream can be scooped straight from the freezer.